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  5. New to the world of Sous Vide

New to the world of Sous Vide

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  • kyleK kyle

    bocephus That works out good. I would rather pick out my own gift anyway. I am a hard person to buy for and I think its a waste to buy gifts just for the sake of buying gifts. Merry Christmas

    B Offline
    B Offline
    bocephus
    Team Orange Power User Canning Masterbuilt Veteran
    wrote on last edited by
    #17

    kyle I agree, sometimes I get my Christmas present in July if I find something I like then. Just my wife and I so though we celebrate Christmas and enjoy it we are not to stuck on having to have a present at that time.

    1 Reply Last reply
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    • twilliamsT Offline
      twilliamsT Offline
      twilliams
      Power User PK100 Regular Contributors Team Grey
      wrote on last edited by
      #18

      I see they got the highlighted name of the original person that posted the thread function working. Thats pretty cool

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      • twilliamsT twilliams

        First up is a pork shoulder roast, I cut the bone out and used the lower temperature setting for slicing rather than for pulled pork. I suppose a pork loin would be better for this but using what I have in the freezer. Looking forward to tomorrows supper. D52F6E0D-A801-41E2-9D63-DC8D54833289.jpeg

        HerbcoFoodH Offline
        HerbcoFoodH Offline
        HerbcoFood
        Regular Contributors Team Orange Sous Vide
        wrote on last edited by
        #19

        twilliams I believe this is how Perry’s Steakhouse makes their bone in thick beautiful pork chop. The sous vide is an amazing thing, having perfectly cooked meats ever time is underrated.

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        • twilliamsT Offline
          twilliamsT Offline
          twilliams
          Power User PK100 Regular Contributors Team Grey
          wrote on last edited by twilliams
          #20

          The first Sous Vide meal in the books, the pork shoulder is definitely more tender than what it would be in a slow cooker.ABCB0A12-20DF-42B6-833E-B74AFD4A6505.jpeg FB62C114-AE8D-4613-84C7-E0B0B96233D8.jpeg

          GWG8541G B HerbcoFoodH lkrfletcherL cdavisC 5 Replies Last reply
          10
          • twilliamsT twilliams

            The first Sous Vide meal in the books, the pork shoulder is definitely more tender than what it would be in a slow cooker.ABCB0A12-20DF-42B6-833E-B74AFD4A6505.jpeg FB62C114-AE8D-4613-84C7-E0B0B96233D8.jpeg

            GWG8541G Offline
            GWG8541G Offline
            GWG8541
            Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
            wrote on last edited by
            #21

            twilliams your making me hungry and I just ate. Good job

            “You never really die until you end up on the wall at a Cracker Barrel”

            C 1 Reply Last reply
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            • GWG8541G GWG8541

              twilliams your making me hungry and I just ate. Good job

              C Offline
              C Offline
              calldoctoday
              Team Blue Power User Regular Contributors
              wrote on last edited by
              #22

              GWG8541 Me too, I just finished lunch. I suppose it will help the digestion then!

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              • twilliamsT twilliams

                The first Sous Vide meal in the books, the pork shoulder is definitely more tender than what it would be in a slow cooker.ABCB0A12-20DF-42B6-833E-B74AFD4A6505.jpeg FB62C114-AE8D-4613-84C7-E0B0B96233D8.jpeg

                B Offline
                B Offline
                bocephus
                Team Orange Power User Canning Masterbuilt Veteran
                wrote on last edited by
                #23

                twilliams Looks great, I am definitely having to get into sous vide one of these days. Maybe after Christmas settles down

                C 1 Reply Last reply
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                • twilliamsT twilliams

                  kyle yes, it was 50% off. Originally $400 got it for $200. Couldn’t pass it up. Only thing that was disappointing was it doesn’t come with a tank for the water. Gotta find one, I’m using a tamale cooker for the roast I have in there now.

                  johnsbrewhouseJ Offline
                  johnsbrewhouseJ Offline
                  johnsbrewhouse
                  Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                  wrote on last edited by
                  #24

                  twilliams Cambro 16 qt. square plastic bucket is what I use for mine for those small jobs. I put about 12 quarts of water in it, that seems to be enough to bring the level up have way on the sous vide and you aren’t heating a lot of extra water.

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                  • B bocephus

                    twilliams Looks great, I am definitely having to get into sous vide one of these days. Maybe after Christmas settles down

                    C Offline
                    C Offline
                    calldoctoday
                    Team Blue Power User Regular Contributors
                    wrote on last edited by
                    #25

                    bocephus Me too. I have thought about it a lot, like a few other things. I wonder how difficult it would be to do it with just a big, high quality pot rather than an actual Sous Vide Machine & watch the water temperature with a thermometer? I suppose the issue would be in the set it & forget about it routine. You would have to monitor it more. Tell me if anyone has tried it like that. You know, it used to be that good cooks did not necessarily have all the fancy equipment, they just had a few good high quality tools & a strong desire to cook good food & use their imaginations. Technology is king a lot these days though, & sometimes for good reason, sometimes not so good.

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                    • marzig20M Offline
                      marzig20M Offline
                      marzig20
                      Veteran Sous Vide Canning
                      wrote on last edited by marzig20
                      #26

                      Sous Vide depends on water circulation as well as temperature control. I bought mine several years ago for $70 without a vessel. I use what ever size pot I have depending on what I’m cooking. I do a lot of pork tenderloin smothered in Riley’s Cajun seasoning in a 6 qt soup pot. If I’m finishing summer sausage I use my 23 qt Presto canner pot which will hold a 12.5 lb batch in 12 inch casings.

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                      • twilliamsT twilliams

                        The first Sous Vide meal in the books, the pork shoulder is definitely more tender than what it would be in a slow cooker.ABCB0A12-20DF-42B6-833E-B74AFD4A6505.jpeg FB62C114-AE8D-4613-84C7-E0B0B96233D8.jpeg

                        HerbcoFoodH Offline
                        HerbcoFoodH Offline
                        HerbcoFood
                        Regular Contributors Team Orange Sous Vide
                        wrote on last edited by
                        #27

                        twilliams Yes, it also keeps it shape and stays firm. I am telling you, your life is now changed. Yes I still like the searing and flavor of meat cooked over the coals, that’ll never be replaced.

                        1 Reply Last reply
                        1
                        • twilliamsT twilliams

                          The first Sous Vide meal in the books, the pork shoulder is definitely more tender than what it would be in a slow cooker.ABCB0A12-20DF-42B6-833E-B74AFD4A6505.jpeg FB62C114-AE8D-4613-84C7-E0B0B96233D8.jpeg

                          lkrfletcherL Offline
                          lkrfletcherL Offline
                          lkrfletcher
                          Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                          wrote on last edited by
                          #28

                          twilliams that looks awesome

                          Life is a Garden - Dig it.

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                          1
                          • Ridley AcresR Offline
                            Ridley AcresR Offline
                            Ridley Acres
                            Regular Contributors
                            wrote on last edited by
                            #29

                            Very nice

                            1 Reply Last reply
                            1
                            • twilliamsT twilliams

                              The first Sous Vide meal in the books, the pork shoulder is definitely more tender than what it would be in a slow cooker.ABCB0A12-20DF-42B6-833E-B74AFD4A6505.jpeg FB62C114-AE8D-4613-84C7-E0B0B96233D8.jpeg

                              cdavisC Offline
                              cdavisC Offline
                              cdavis
                              Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
                              wrote on last edited by
                              #30

                              twilliams congrats 👏 it looks great.

                              1 Reply Last reply
                              1
                              • kyleK kyle

                                twilliams well, I pulled the trigger, I couldn’t wait any longer. Plus when I got home from work, the wife asked what I wanted for Christmas, so I showed her and now it will be here in 3-5 days. Merry Christmas to me

                                cdavisC Offline
                                cdavisC Offline
                                cdavis
                                Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
                                wrote on last edited by
                                #31

                                kyle congrats on the Christmas gift. I like presents 🎁 I can use.

                                1 Reply Last reply
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